Ingredients:
Group 1
Bread Flour – 1000g
Mauripan IDY – 15g
Sugar – 130g
Salt – 16g
Sweet Bun Improver – 5g
Milk Powder – 50g
Group 2
Cold Water – 320g
Eggs – 100g
Milk – 200g
Group 3
Unsalted Butter – 100g
Carbonara Filling
King Oyster – 200g
Sausage – 200g
High Ratio Flour – 30g
Whipping Cream – 600g
Salt – 4g
Black Pepper (coarse) – 2g
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Baking Step:
- Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
- Add in Group 2 ingredients into the mixer and mix for 3 – 5 minutes at high speed or until dough no stick to hand.
- Add in Group 3 and mix 8 – 10 minutes at high speed or until dough fully develop.
- Rest dough for 10 minutes and cover the dough to prevent skinning.
- Divide dough into 50g and further rest for another 10 minutes. Punch the dough into round shape and place into round cup.
- Proof at 38 C and RH 85% for approximately 70 – 85 minutes or until double in size. Fill the carbonara filling onto and sprinkle some cheddar cheese on top.
- Bake at 195 ˚C top 190 ˚C bottom for about 8 – 12 minutes.Baking condition varies upon oven used and dough weight.
Carbonara Filling Production Method:
- Cook king oyster mushrooms and sausages until done, then add whipping cream, high ratio flour, salt, and black pepper, cooking until thickened before cooling.
